Raspberry and Blueberry Kombucha Recipe

Mixing raspberries and blueberries, two varieties of berries together, creates a strong burst of flavour. Of course, using berries would give off a similar taste but at least that way, you know they’d work hand in hand. In this case, however, one is a lot sweeter than the other to balance it out so you’ll get the perfect mix for your kombucha. An easy and safe combination, guaranteed you’d enjoy.

raspberry and blueberry kombucha recipe

Raspberry and Blueberry Kombucha Recipe


  • 1 Cup – Fresh or Frozen Raspberries
  • 1 Cup – Fresh or Frozen Blueberries
  • Optional: Kombucha with Chia Seeds – add 2 Tablespoons


  1. Heat the berries in a saucepan until juices come out. If using frozen berries, be sure to defrost.
  2. Blend the two main ingredients together, the raspberries and blueberries, using a blender or food processor to make a puree.
  3. Transfer the puree into an ice cube tray to freeze until solid.
  4. Create a standard homemade kombucha following our recipe.
  5. After creating an unflavoured standard homemade kombucha, add two raspberry and blueberry cubes worth a quarter cup, to a 32 oz (4 cups) container or jar.
  6. Close the lid tightly to allow it to ferment for 1-3 days depending on personal taste preferences. You may also want to add additional raspberry and blueberry cubes for a stronger taste.
  7. If you have decided to use chia seeds with your kombucha, add the two tablespoons per 1 cup of kombucha after fermenting and mix well to ensure it doesn’t clump together.
  8. Keep any extra blueberry and raspberry cubes frozen for your next batch.

kombucha recipe raspberry and blueberry

Extra Tip: If you’re after an even stronger berry flavour, consider adding strawberries to the mix.

Appreciate and enjoy the very berry flavour created for your kombucha!